The Culinary Arts Ser. textbook, titled “The New Professional Chef” by the Culinary Institute of America (CIA) Staff, is a must-have for anyone who desires to improve their culinary skills. This hardcover book, published by John Wiley & Sons, Incorporated, is written in English and consists of 1216 pages. The textbook covers a wide range of topics, including art, and is suitable for those interested in the culinary arts. It was published in 1996 and weighs 1.6 oz. The book is an excellent addition to any collection of textbooks and is recommended for students and professionals alike.